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5 from 2 votes

Carrot Top Pesto

There is absolutely no need to discard those lush green leaves/tops from the new season's carrots. Instead, put them to a good use with my zero-waste, carrot top pesto recipe.
Course Dip, Sauce
Cuisine fusion, International, Italian
Keyword carrot top pesto
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 125ml (½ cup) jars
Calories 472kcal
Author Jo Allison

Ingredients

  • 50 g carrot tops/greens/leaves weight after trimming tough stalks
  • 30 g fresh basil see notes
  • 1-2 cloves garlic according to your taste
  • 60 g walnuts see notes
  • 2 tablespoon lemon juice or to taste
  • 4 tablespoon extra virgin olive oil see notes
  • 2-3 tablespoon water to adjust consistency of your pesto to how you like it
  • salt and pepper to taste
  • 2 tablespoon nutritional yeast optional extra

Instructions

  • Give carrot tops a thorough wash making sure there is no dirt hiding anywhere. 
    Pat them dry or use salad spinner (my preferred method). 
    Cut off tough bottom stalks of the carrot leaves (make sure to keep them for that veggie stock you've been wanting to make).
    50 g carrot tops/greens/leaves
  • Add all ingredients (except water) into the bowl of food processor and give them a whizz until coarsely pureed (you might have to scrape the sides of the bowl half way through).
    30 g fresh basil, 1-2 cloves garlic, 60 g walnuts, 2 tablespoon lemon juice, 4 tablespoon extra virgin olive oil, salt and pepper, 2 tablespoon nutritional yeast
  • Taste, adjust seasoning and whizz again, this time adding a little bit of water, bit by bit until you reach desired consistency.
    2-3 tablespoon water
  • Taste and season again, perhaps you'd like more lemon juice or touch more salt and pepper. 
  • Whizz again (if you added anything) and once happy with the flavour and consistency you are ready to serve.

Notes

  • Nutritional information is approximate, per 125ml (½ cup) jar based on 2 jars and doesn't include optional nutritional yeast. 
  • See Ingredients & Substitutes for more information on ingredients used and recommended substitutes. 
  • Used best extra virgin olive oil you can afford but if you don't have any you can still make this pesto using any other good quality oil e.g. cold-pressed rapeseed oil. 
  • Store in the fridge for approximately a week or freeze for up to 3 months. For more info see Storing.
TIPS:
To make this pesto truly zero-waste don't throw away tough stalks you cut off your carrot tops. Instead use them to make homemade veggie stock.
Follow your flavour preferences and adjust seasoning with more or less salt, pepper, lemon juice etc. Same goes for consistency so add more or less water until you reach the one you like.
As far as consistency goes, remember it's easier to add than take away so start adding water slowly.
Feel free to gently toast the nuts in a dry frying pan to bring out that extra nuttiness. Be careful not to burn them though as that will make them bitter.
Cover your pesto with thin layer of olive oil on top to extend its shelf-life in the fridge.

Nutrition

Calories: 472kcal | Carbohydrates: 9g | Protein: 6g | Fat: 48g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 23g | Sodium: 3mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin A: 798IU | Vitamin C: 29mg | Calcium: 145mg | Iron: 4mg